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New Year's Cake (Neen Gow) Reviews

Neen Gow, New Year's Cake, is the most important cake eaten on New Year's — the main ingredient, glutinous rice flour, is a symbol of cohesiveness. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy from glutinous rice flour. Mama remembers watching her grandmother's servants scraping the slab brown candy, peen tong, for this cake, which is the traditional technique. Brown candy is a kind of sugar that is sold by the slab in 1-pound packages and is also available loose in bins in some Chinese markets. The slabs are about 5 inches long, 1 1/4 inches wide, and a scant 1/2 inch thick. The scraping of the sugar is extremely labor-intensive, so some cooks dissolve the slabs of sugar in water, which is less authentic but much easier to prepare. Be sure to use glutinous rice flour here, not regular rice flour!

See the introduction to Turnip Cake for how to serve and store this New Year's Cake.

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Reviews

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3/4

I have eaten many Chinese new year cakes over the years, and I was excited to try making it myself. However, I was very disappointed with this recipe. After making it, I looked at other recipes and realized that this has twice the flour-to-sugar ratio that most other recipes do, and it doesn't allow for sufficient carmelization of the sugar to achieve the richness of flavor and brown color it should have. I will not be making this recipe again.

A Cook
from Cupertino, CA
/ 02.14.2016

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I have made this multiple times for Chinese New Year. It's an easy & consistent recipe that produces (in my Chinese-American opinion) an authentic New Year Cake (neen gow).
The reviewers who felt that this was not a good dish were probably not looking for neen gow. The recipe is therefore not for them.

cafaholic
from Ann Arbor, MI
/ 02.09.2013

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It's not sweet enough, and I've got less of a sweet tooth than most people. Also firmer than I'd like. I halved the recipe and made it in ramekins. For photos, visit http://whataboutsecondbreakfast.blogspot.com/2012/01/nian-gao.html.

A Cook
/ 01.26.2012

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Good but not too exciting.

climberdoc04
/ 03.15.2009

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The first reviewer is obviously incorrect, ignorant, or did something wrong. This recipe is right on target. Will definitely make again.

A Cook
from San Francisco
/ 01.13.2008

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It is a great dish, but sucks.

yomama1
/ 11.30.2006

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I have been looking for a recipe of Chinese New Year Cake for awhile, I'm glad I found this. This is called TIKOY (minus the red dates)in the Philippines and a standard during New Year. I followed the recipe, turned out beautifully. My husband and two boys love the slices fried to a crisp exterior with gooey centers. Great with a good cup of Oolong. Will be making this again soon for the Chinese New Year of the Rooster.

A Cook
from West Hartford, CT
/ 01.28.2005

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Been wanting to make this for many years and finally thought of searching and searched the entire website for this recipe. Can't tell you how exciting I was when I finally came across this!!
Just couldn't wait and did it right away with whatever ingredients that was handy at home. I was short of glutinous rice flour so added some sweet rice flour instead (like half and half). It works, just made it a bit firmer, so it's perfect for those who prefer a firmer texture.
Also decorated with some red cherries in the centre instead of dates. Go for it! Yummy!
Thanks a lot.

A Cook
from Maryland
/ 02.10.2003

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I made this for my Chinese mother and we all loved it. It's great fresh, still warm from the steamer, without wok-frying it. Very easy to make. I skipped the red dates, and it's still very authentic!

A Cook
from Seattle, WA
/ 03.03.2002

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My friend and I (who are not Chinese) made this dish to take to Chinese New Year with friends'. It was very simple to make. The other guests took seconds and were amazed that we had made it ourselves. Everyone had seconds - and thirds. If you're attending a Chinese New Years celebration, don't be afraid to try this recipe.
Revised cutting instructions: this is what they mean: in one direction, cut the cake in 2 inch strips. In thge otehr direction, cut the cake in 1/4" strips. You'll find this easier to manage if you turn the 2" slices on their side.